Ruut's 6 tips on how to bake the perfect bread or bun

Ruut's 6 Tipps, wie du das perfekte Brot oder Brötchen backst

If you want to bake your gluten-free rolls or bread yourself, there are a few simple things you should keep in mind to ensure that the rolls and bread turn out well.

In order to provide you with the perfect recipe for our bread and rolls, we have baked both very often. We kept noticing little things that are very important to note, so that the bread and rolls turn out well. And it is precisely these tips that we would like to share with you so that you too can bake the perfect bread and rolls.

  1. The choice of psyllium husks : the psyllium husks used should really be ground as a powder or flour. Here at Ruut we have the perfect solution with our Indian psyllium husk flour. There are very fine psyllium husks to buy that are deceptively similar to psyllium husk flour. However, the flour is even finer, darker and more aromatic. The difference when baking is big, because the psyllium husk flour can absorb and bind the liquid much better, making your pastries much better.
  2. Using a scale is a must when baking gluten free. Even small inaccuracies can change your baking result.
  3. Pay attention to the exact water temperature for the yeast. (or whatever liquid is used) Because if the liquid is too hot, the yeast dies and can no longer react, if the liquid is too cold, it is not activated at all and also does not react.
  4. When specifying the flour, we use from-to information in some recipes. You always start with the smallest amount and then see if you need to add more flour little by little or not. The dough should be light and soft. If it's too tight, it won't open properly.
  5. Check that your oven is actually at the specified temperature before you put the rolls or bread in it. It often takes much longer than you think. It is best to use a small oven thermometer .
  6. When your bun or bread comes out of the oven, wait at least 1 hour before slicing it! For the bread you have to wait at least 2 hours . If you cut your buns too early (when they're too warm!), the dough will still be moist and give the impression that they haven't been baked through. If you put them back in the oven to reheat the next day, you don't have to wait for them to cool down before you can eat them straight away.


We wish you good luck! If you have any questions, don't hesitate to write to us.

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